Production & Sourcing

Fenugreek is an herb native to the Mediterranean region, southern Europe, and western Asia, widely cultivated for its aromatic seeds and leaves. The production of fenugreek begins with planting seeds in well-drained, fertile soil, typically in regions with a temperate climate. Fenugreek thrives in full sun and requires moderate watering during its growing season. Farmers usually sow fenugreek seeds directly into the soil, ensuring proper spacing to allow for healthy growth and airflow.

Harvesting fenugreek involves collecting both the seeds and the leaves. The leaves can be harvested as needed throughout the growing season, often starting about 30-40 days after planting. The seeds are harvested once the plants have matured and the seed pods turn yellow-brown, usually about three to four months after planting. The plants are then cut and left to dry in the field before the seeds are threshed and separated from the pods.

After harvesting, the fenugreek seeds are cleaned to remove any debris or impurities. They are then dried in the sun or using mechanical dryers to reduce moisture content and preserve their aromatic qualities.

Application

• Spices and Seasoning Blends
• Salad Dressings and Toppings
• Chutneys and Relishes
• Culinary Seasonings
• Spice Blends and Mixes

Functionality

• Antioxidant Properties
• Aroma Enhancer

Benefits

• Flavor
• Nutritional Value

Use In Manufacturing

• Curries and Sauces
• Soups and Broths
• Soups and Sauces
• Soups and Stews

Harvest Time

• May- June